Saturday, July 9, 2011

I got distracted and didn't take many photos but these one's are too great not to share. We made 2 allergen pizzas for the normal people and one allergy-free for me. Of course, we started it out right, Ari made margaritas with fresh squeezed lemon/lime juice, tequilas and grand marnier. The best!

Micah practiced his new rolling over moves while we cooked. Go Micah!

Pizza dough is rising.

Fish bait or caramelized onions? Kinda hard to tell.

Chantel made a great looking pepperoni pizza!

Yum!

Ari and Matt made a mushroom extravaganza pizza with all types!

Sooo pretty.

Of course I forgot to photo my pizza made with Namaste's pizza crust. It had olive oil, sun-dried tomatoes, kalamata olives, caramelized onions, Italian sausage, mushrooms and some Daiya cheese. Great pizza night!

Everywhere I go I see risotto on the menu. The cheesy, white wine, rice concoction I just had to make it! I picked up this package of Vigo arborio rice at Freddies and went for it!

I couldn't wait to break out my new spices: smoked Spanish paprika and saffron.

I pretty much used the recipe on the back of rice bag which turned out fine and added my own extras.

Ingredients:-2 cups chicken broth-2 TBS butter-3 TBS onion-1 cup Arborio Rice-1/3 cup dry white wine-1 pinch saffron-1 cup water-1/2 cup grated cheese, parmesan or whatever you got :)Extras:-1 tilapia filet-1/2 zucchiniDirections:1. Heat the broth in the microwave.2. Melt the butter in a large saucepan and add onion until it's transparent.3. Stir rice into the butter and add wine and saffron. Stir until wine is absorbed.4. Add enough broth just to cover the rice and continually stir it in. Continue this with just a bit of broth each time. You may need to add water too.5. Rice is done when it is tender yet firm, about 20 minutes.6. On the side I prepared some chopped zucchini and flaked tilapia fillet in some butter on low and added it at this time.7. Remove from heat and stir in cheese. Salt to taste. Creamy, moist, and delicious!